Recipes for healthy food that also manage to be fast and inexpensive. For college students, busy moms, or anyone else who doesn't want to spend their life in the kitchen.

Tuesday, June 4, 2013

Tartelette au Crumble: The best of two cuisines

If you couldn't tell, I am now in France, enjoying all the progress that French gastronomy has made in however many thousand years. I am also in a city that claims to be the capital of gastronomy - not too bad! So I will share some things with you, even if I haven't tried them yet. I have discovered a brilliant little pastry shop and bakery just 2 blocks away from my house. French people eat dinner relatively late (7:30 is when my family eats, and they consider that quite early!) so I need a snack somewhere between my lunch at 12:30 and dinner time.

Today when I stopped in, there was a beautiful tartelette (small tart) au crumble. Yes, crumble is a totally English word. American even, I think. This one was made of "fruits rouges" or fruits of the forest. Here that means blueberries, red currant, blackberries, sometimes raspberries and black currant. A nice mix of flavors to make you want to savor every bite. The tart has a typical tart crust, then the fruit, with an American style crumble on top - you know, sugar, butter and flour. I was going to eat just half, so as to not spoil my dinner, but suddenly realized I was 2/3 of the way through it. Haha, just less for tomorrow!

You'll still need to convert measurements unless you are using a scale. Remember that the equivalent for dry ingredients is ingredient-specfic! Put a cup of powdered sugar in one bowl and a cup of butter in the other and you can feel the weight for yourself. I often use this site, but some ingredients need a bit more searching: http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html

2 comments:

This looks SO good!!! I will have to try to find a "lite" way to do it ;-} Down 13, don't want to backslide lol. I could totally imagine your face when you realized you were past the halfway mark. xoxoxox

Mom - I have a graham cracker crust recipe that uses eggwhite instead of butter to hold it together. I would bet something like that would work for a crumble topping! I mean, it's still full of sugar, though. I would just eat the berries for a lite version :)